Thyme is a small group of perennials with tiny leaves and masses of small flowers. The majority of thyme species used for cooking are small, fairly upright plants. Thyme species popular for use as ground covers typically grow in a flat, spreading form. Species that are used as ground covers often have less desirable flavors […]
Numerous species of the genus Mentha are appropriate for use as a culinary herb, with an array of fruity, spicy, or subtly floral flavors. Some varieties have unusually colored leaves, including light yellow or variegated. When choosing mint, select a species that suits your culinary needs as well as your visual preference. Many varieties are […]
Chard is a relatively easy vegetable that offers abundant yields, and is one of the most consistently productive greens during warm weather. A potentially long-lived biennial, especially in seasonally mild areas of California, some varieties of chard can be harvested continually for 1 to 2 years after reaching maturity and before bolting. Chard is grown […]
Zucchini is an annual, warm-season vegetable in the Cucurbitaceae family grown in most areas from spring through summer. Advanced gardeners who have had consistent success growing zucchini over summer can consider growing zucchini from late summer through to spring in warm winter areas without frost, such as along the Southern California coast. Zucchini but may […]
The discerning gardener can choose from a variety of sage plants based on appearance, suitability for a given microclimate, and flavor. Salvia officinalis, or common sage, is a member of the mint family, Lamiaceae and the genus, salvia. Many think all salvias are drought tolerant, but the salvia genus includes many perennials that require significant […]
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